How to Make Strawberry Lemonade Buttermilk Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan for a more elegant presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter, sugar, and lemon zest together until light and fluffy—about 3–5 minutes.
Step 4: Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in the lemon juice and vanilla extract.
Step 5: Combine Wet and Dry
Add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour. Mix until just combined—don’t overbeat!
Step 6: Fold in Strawberries
Gently fold in the floured strawberries to evenly distribute throughout the batter.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. If using a bundt pan, check around 50 minutes.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Drizzle with lemon glaze once cooled.
Step 9: Garnish and Serve
Top with fresh sliced strawberries, lemon zest, or mint leaves for an elegant, fruity finish.
Why You’ll Love This Cake
- Refreshing Flavors: Perfect balance of tart lemon and sweet strawberries.
- Moist Texture: Buttermilk keeps the crumb tender and rich.
- Stunning Presentation: A showstopper for parties and holidays.
- Easy to Make Ahead: Keeps well and gets even better the next day.
Pro Tips
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for the best batter texture.
- Prevent Soggy Fruit: Toss strawberries in flour before folding into batter.
- Bundt Pan Magic: For a beautiful centerpiece dessert, bake in a well-greased bundt pan.
- Extra Zing: Add a splash of lemon extract for an even stronger lemon flavor.
Recipe Variations
- Strawberry Lemonade Cupcakes: Use the same batter in cupcake tins for individual treats. Bake for 18–22 minutes.
- Add a Filling: Layer with whipped cream cheese frosting or lemon curd between layers if making a layer cake version.
- Use Other Berries: Swap strawberries for raspberries or blueberries for a fun twist.
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend.
Nutritional Info (Per Slice, based on 12 servings)
- Calories: 380
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 54g
- Sugar: 34g
- Protein: 4g
- Fiber: 1g
- Sodium: 220mg
Note: Nutritional values may vary based on specific ingredients used.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes, but thaw them first and drain excess liquid. Toss in flour before adding to batter.
Q: What can I use instead of buttermilk?
A: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5–10 minutes.
Q: Can this cake be made ahead?
A: Absolutely! It actually tastes better the next day as the flavors meld together.
Q: How do I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
Q: Can I freeze this cake?
A: Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
What to Serve With Strawberry Lemonade Cake
- Whipped Cream or Vanilla Ice Cream
- Glass of Strawberry Lemonade or Iced Tea
- Fresh Berries on the Side
- Lemon Curd Drizzle
Final Thoughts
This Strawberry Lemonade Buttermilk Cake is everything a spring or summer dessert should be: vibrant, tangy, sweet, and absolutely beautiful. Whether you’re hosting a brunch, celebrating a birthday, or just want a fresh new baking idea, this cake brings the sunshine with every bite.
Make it once, and you’ll be adding it to your list of favorite go-to desserts for any warm-weather occasion. Don’t forget to snap a pic before you dig in—it’s as Instagram-worthy as it is delicious!
ADVERTISEMENT
